Rugani Carrot, Buckwheat, Butternut and Butterbean Salad


Developed by Simone Nel, Yellow Papaya

Serves 4 

Prep Time: 25 minutes 

Cooking Time: 25 minutes 



2 Cups dehusked buckwheat 

1 cup Rugani Carrot and Turmeric Juice 

1 tsp butter 

300 g butternut, skinned and cut into cubes 

1 can butter beans 

1 tbsp harissa paste 

1 packet rocket 


For the dressing 

1 tbsp olive oil 

50 ml Rugani Carrot and Turmeric juice 

1 tsp dijon mustard 



Place the carrot and turmeric juice and 3 cups of water and heat until a boil. Add the buckwheat and cover tightly and cook for 10 minutes.

Move from heat (even if there is still some water remaining), add butter, stir gently with a fork, cover with a lid and a tea towel, and allow to rest for 20-30 minutes.

Cook the butternut until soft. Cool to room temperature.

In a salad bowl mix the harissa and butter beans. Add the cooked buckwheat and butternut and mix.

Whisk the dressing ingredients together.

Serve the salad on a bed of rocket and top with dressing. 

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